Thursday, June 28, 2012

Gorgonzola & Pear Focaccia


Ingredients:


Mini Focaccia

1 medium pear, cored and very thinly sliced

1 small red onion, cut into thin wedges

1 tablespoon olive oil

1 cup crumbled Gorgonzola cheese (4 ounces)

1/4 cup chopped walnuts, toasted

Directions:

Prepare Mini Focaccia.

Preheat oven to 425 degrees F. Place focaccia on two ungreased large baking sheets. Arrange pear slices and red onion on focaccia. Drizzle with oil; sprinkle with cheese.

Bake about 10 minutes or until heated through. Sprinkle with walnuts. To serve, cut into wedges.

Grease two large baking sheets; set aside. Punch dough down. Cover; let rest for 10 minutes. Divide into six pieces, using oiled hands, if needed; divide between the prepared baking sheets. Press into 5-inch circles, making sure there are 2 to 3 inches of space between each circle. Brush with 1 tablespoon olive oil. Using the tips of your fingers, make 1/2-inch-deep indentations in dough. Cover with plastic wrap; let stand in a warm place for 30 minutes.

Recipe shared from:  http://www.bhg.com/recipe/appetizers-snacks/gorgonzola-pear-focaccia/